For Jam: Place above ingredients, except mint, into a large pan and cover with water. Bring to a boil and reduce heat to a simmer until ingredients reduce by half. Add pectin little by little until preferred thickness is reached. Turn off heat and add mint. Portion into canning jars for storage.

To Plate: Season your lamb patty with salt, pepper and a dash of oregano. Grill to preferred doneness and set aside to rest. In the meantime, throw baby spinach and shaved red onion into a bowl. Add the Roasted Red Pepper “Mint” Jam and toss. Set lamb patty on bottom bun, add above combination, serve with goat cheese croquettes and enjoy!